Ingredients

• 2 x 15ml spn (2 tblspn) vegetable oil
• 1 large, sliced onion
• 2 Cloves of garlic
• 700g (1lb 9oz) boned leg of pork, cubed
• 2 x 15ml spn (2 tblspn)plain flour
• 1 x 2.5ml spn (1/2 tspn) of ground nutmeg
• 1 x 2.5ml spn (1/2 tspn) of ground ginger
• 1 x 2.5ml spn (1/2 tspn) of ground cumin
• salt
• freshly ground black pepper
• 300ml (1/2 pt) red wine
• 1 x 15ml spn (1 tblspn)British Honey
• 75g (2 3/4oz) stoned dates, roughly chopped
• 1 large waxy potato, peeled and cut into chunks
• 2 x 15ml spn (2 tblspn) freshly chopped herbs (rosemary, parsley & thyme)

Preparation Time: 15 mins
Cooking Time: 2 1/2 Hours
Serves: 4

Tip: Ideal with roast potatoes. To cook put 450g (1 lb) of par boiled floury potatoes in hot oil and roast at 220C/425F/ Gas Mark 7 for about 45 mins turning twice.

Method

1. Heat the oil and gently fry the onion and garlic for 10 minutes.

2. Toss the meat in the flour combined with the spices and seasoning and add to the onion.

3. Fry the meat, stirring occasionally until evenly browned.

4. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.

5. Add the dates and potato and transfer to an ovenproof casserole dish.

6. Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.

7. Just before serving stir in the fresh herbs.

With Kind Permission © British Potato Council.